Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate-Reference-Cited by-同舟云学术

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Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate

Published:2021-01-23 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Nanta Phawinee¹,Skolpap Wanwisa²³^ORCID,Kasemwong Kittiwut¹

Affiliation:

1. NANOTEC Research Unit National Nanotechnology CenterNational Science and Technology Development Agency Klong Luang Pathumthani Thailand

2. Department of Chemical Engineering School of Engineering Thammasat University Klong Luang Pathumthani Thailand

3. Center of Clinical Engineering School of Engineering Thammasat University Klong Luang Pathumthani Thailand

Funder

Thammasat University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15244

Reference39 articles.

1. Functionality of Starches and Hydrocolloids in Gluten-Free Foods

2. A review on application of hydrocolloids in meat and poultry products;Amini Sarteshnizi R.;International Food Research Journal,2015

3. Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids

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